The 20 Most New Englandy Dishes
Yankee Magazine’s first food editor chose these recipes as the 20 “most typical” New England dishes back in 1939. Do her selections ring true today?
Yankee Magazine’s first food editor chose these recipes as the 20 “most typical” New England dishes back in 1939. Do her selections ring true today?
Can you freeze shrimp? Of course, but the methods for how to freeze raw shrimp and how to freeze cooked shrimp are different. Learn how to freeze shrimp.
Our quick and handy scallops guide includes the difference between sea scallops and bay scallops, wet and dry scallops, recipes, and more.
All of your Thanksgiving questions will be answered in the official Yankee Magazine Turkey FAQ. Don’t start Thanksgiving without it!
The right amounts of butter, water, flour and salt are all you need to make the perfect easy pie crust from scratch at home. Here’s how in step-by-step photos from Yankee senior food editor Amy Traverso.
Just what is brining a turkey? If you want to ensure a plump, tasty bird, brining is your foolproof solution.
Preheating your pan prevents food from sticking and ensures a crisp, brown crust. Here’s why.
Our New England oyster guide will help you find the best oysters to suit your needs and please your taste buds.
From cheese to rosé, curate your picnic like a pro with these 9 made-in-New England products.
Ever wondered “What is corned beef?” Learn the origins of a favorite St. Patrick’s Day ingredient, plus a handful of ways to enjoy it.
Dry curing or wet brining a turkey — we compare the advantages and disadvantages of two popular Thanksgiving turkey cooking methods.
What’s the difference between lemon rind and zest? And how to they differ from the lemon peel? Our expert has the answer.